Anne Neary Recipes

Anne Neary’s Chilli Con Carne




v  450g/1lb minced beef

v  2 medium onions chopped

v  1 clove garlic crushed

v  600ml/1pt hot stock

v  2 heaped tbsp tomato puree

v  1 rounded tbsp flour

v  1 tin kidney beans drained and washed

v  1 large green pepper deseeded and chopped

v  1 level tsp crushed chilli or chilli powder

v  2  tbsp vegetable oil





First of all start with the beef by rolling them into small balls and frying them on a pan until lightly browned then crush down with a wooden spoon.

Take out the meat and set aside  while you cook the garlic  and onions. Return the meat to the pan and add the chilli and cook for a further 5 mins. Add the flour cook for approx 2 mins  then the stock and the tomato puree and mix well.

Put the lid on the pot and cook for 1 hr, now add the peppers and kidney beans and cook for a further 30 mins. Check seasoning and serve with rice and salad



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